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Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, flour, lemon zest (if using), and salt. Stir gently to ensure the fruit is evenly coated.
Transfer the mixture into a 9x13-inch baking dish, spreading it out evenly.
Make the Topping:
In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt for the topping.
Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble and Bake:
Evenly sprinkle the crumbly topping over the fruit filling, covering the entire surface.
Place the baking dish on a rimmed baking sheet to catch any potential drips.
Bake for 45–55 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
Serve Warm or Cool:
Allow the crisp to cool slightly before serving.
For a delicious treat, pair it with a scoop of vanilla ice cream or a dollop of whipped cream.
This Strawberry Rhubarb Crisp is the perfect balance of sweet and tart, with a golden, crumbly topping that adds texture and richness. Enjoy this classic dessert anytime you want a comforting, fruity treat!
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